KR102342363B1 - Method For Producing Salted Fish Containing Wasabi Treated With Organic Acid And Antioxidant - Google Patents
Method For Producing Salted Fish Containing Wasabi Treated With Organic Acid And Antioxidant Download PDFInfo
- Publication number
- KR102342363B1 KR102342363B1 KR1020210059609A KR20210059609A KR102342363B1 KR 102342363 B1 KR102342363 B1 KR 102342363B1 KR 1020210059609 A KR1020210059609 A KR 1020210059609A KR 20210059609 A KR20210059609 A KR 20210059609A KR 102342363 B1 KR102342363 B1 KR 102342363B1
- Authority
- KR
- South Korea
- Prior art keywords
- salt
- salted
- salted fish
- low
- wasabi
- Prior art date
Links
- 235000000760 Wasabia japonica Nutrition 0.000 title claims abstract description 62
- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 31
- 150000007524 organic acids Chemical class 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 16
- 241001293164 Eutrema japonicum Species 0.000 title claims abstract 13
- 241000251468 Actinopterygii Species 0.000 claims abstract description 69
- 239000000843 powder Substances 0.000 claims abstract description 42
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 40
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- 235000006708 antioxidants Nutrition 0.000 claims abstract description 30
- 230000032683 aging Effects 0.000 claims abstract description 18
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 18
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 18
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 18
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 16
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 claims abstract description 16
- 239000011732 tocopherol Substances 0.000 claims abstract description 14
- 229930003799 tocopherol Natural products 0.000 claims abstract description 14
- 235000010384 tocopherol Nutrition 0.000 claims abstract description 14
- 229960001295 tocopherol Drugs 0.000 claims abstract description 14
- 235000014102 seafood Nutrition 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000007654 immersion Methods 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims description 17
- 239000000463 material Substances 0.000 claims description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 abstract 3
- 239000007788 liquid Substances 0.000 abstract 1
- 244000195452 Wasabia japonica Species 0.000 description 49
- 238000003860 storage Methods 0.000 description 17
- 238000000855 fermentation Methods 0.000 description 16
- 230000004151 fermentation Effects 0.000 description 16
- 244000005700 microbiome Species 0.000 description 15
- 230000002159 abnormal effect Effects 0.000 description 12
- 150000001412 amines Chemical class 0.000 description 9
- 230000000035 biogenic effect Effects 0.000 description 8
- 238000012545 processing Methods 0.000 description 8
- 229940093915 gynecological organic acid Drugs 0.000 description 7
- 235000005985 organic acids Nutrition 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 241000219198 Brassica Species 0.000 description 4
- 235000003351 Brassica cretica Nutrition 0.000 description 4
- 235000003343 Brassica rupestris Nutrition 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 235000010460 mustard Nutrition 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 235000019583 umami taste Nutrition 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000007429 general method Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000009938 salting Methods 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 235000021023 sodium intake Nutrition 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 241000238413 Octopus Species 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 235000021109 kimchi Nutrition 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 230000033116 oxidation-reduction process Effects 0.000 description 2
- 235000019643 salty taste Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 241000208340 Araliaceae Species 0.000 description 1
- 108060006004 Ascorbate peroxidase Proteins 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000019695 Migraine disease Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 229940087168 alpha tocopherol Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000006114 decarboxylation reaction Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 235000020710 ginseng extract Nutrition 0.000 description 1
- 230000002710 gonadal effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000012543 microbiological analysis Methods 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000036542 oxidative stress Effects 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 239000001967 plate count agar Substances 0.000 description 1
- 239000001965 potato dextrose agar Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000012085 test solution Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 229960000984 tocofersolan Drugs 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 238000009966 trimming Methods 0.000 description 1
- 235000019607 umami taste sensations Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000004835 α-tocopherol Nutrition 0.000 description 1
- 239000002076 α-tocopherol Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/02—Antioxidant
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/032—Citric acid
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
- A23V2250/708—Vitamin C
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
- A23V2250/712—Vitamin E
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
Description
본 발명은 유기산과 항산화 가공처리한 와사비를 포함하는 젓갈의 제조방법에 관한 것으로서, 보다 상세하게는 젓갈재료인 해산물일반적인 젓갈 제조방법에 따라 침지액에 침지한 후 저염처리한 저염젓갈을 준비하는 재료 준비단계; 상기 재료 준비단계의 저염젓갈에 가공처리된 와사비 분말을 혼합하는 가공처리된 와사비 분말 혼합 단계; 및 저온으로 숙성하는 숙성 단계;를 포함하되, 상기 가공처리된 와사비 분말은 와사비 분말, 유기산인 구연산, 항산화제로 작용하는 아스코르브산과 토코페롤의 혼합물이 혼합되어 이뤄지되, 혼합비율은 중량대비 100:0.55~0.77:0.55~0.77 로 구성되는 것을 특징으로 하는 유기산과 항산화 가공처리한 와사비를 포함하는 젓갈의 제조방법에 관한 것이다.The present invention relates to a method for producing salted fish containing organic acid and wasabi processed with antioxidants, and more particularly, to a material for preparing low-salt salted salted salted fish after immersing it in an immersion solution according to a general method for producing salted fish, which is a salted fish material. preparation stage; Processed wasabi powder mixing step of mixing the processed wasabi powder with the low-salt salted salt of the material preparation step; And aging step of aging at low temperature; Including, wherein the processed wasabi powder is made by mixing wasabi powder, citric acid, an organic acid, and a mixture of ascorbic acid and tocopherol acting as antioxidants, the mixing ratio is 100: 0.55 ~ It relates to a method for producing salted fish containing wasabi processed with organic acid and antioxidant processing, characterized in that it is composed of 0.77: 0.55 to 0.77.
젓갈은 어패류에 식염을 가하여 염장함으로써 부패균의 번식을 억제하고, 젓갈의 원료가 되는 생선 근육이나 생식소 등 조직에 함유된 자가소화효소 또는 내장에 들어있는 미생물의 효소작용에 의해 육질을 분해시킨 우리나라 전통의 수산발효식품으로서, 제조 공정이 단순하고 특별한 제조장치도 필요하지 않으며 저장 후의 제품은 독특한 감칠맛을 가지고 있어 예부터 오늘에 이르기까지 밑반찬이나 김치의 조미 소재로 많이 이용되고 있다.Salted fish is a traditional Korean traditional dish that inhibits the growth of putrefactive bacteria by adding salt to fish and shellfish and decomposing the meat quality by the enzyme action of microorganisms in the intestines or the self-digesting enzymes contained in tissues such as fish muscles and gonadal organs, which are raw materials for salted fish. As a fermented aquatic food of Korea, the manufacturing process is simple, no special manufacturing equipment is required, and the product after storage has a unique umami taste.
하지만 이러한 전통음식이자, ‘항암 효과’·‘면역력 증진’ 등 각종 수식어가 붙던 젓갈 발효식품이 완벽하지는 않다는 주장이 제기되고 있는 실정이다.However, it is being argued that fermented salted fish, which is a traditional food and has various modifiers such as 'anticancer effect' and 'immunity enhancement', is not perfect.
첫번째는 젓갈에는 저장성을 높이기 위해 나트륨이 과다하게 함유되어 있다는 것이다.The first is that salted fish contains an excess of sodium to improve storage.
1998년부터 2010년까지의 보건복지부 산하 국민건강영양조사 자료에 따르면 한국인의 하루 평균 나트륨 섭취량은 4500mg 이상인데, 이는 세계보건기구(WHO) 일일 나트륨 권장섭취량인 2000mg의 두 배를 훌쩍 넘는다. According to data from the National Health and Nutrition Examination Survey under the Ministry of Health and Welfare from 1998 to 2010, the average daily sodium intake of Koreans is over 4500 mg, which is more than double the World Health Organization (WHO) recommended daily sodium intake of 2000 mg.
이러한 한국인의 나트륨 과다 섭취 원인은 주로 배추김치에 기인하는 것이 사실이나, 김치뿐 아니라 된장, 고추장, 젓갈처럼 우리네 식탁에 매일 오르는 발효식품에도 나트륨이 많이 들어 있다는 것도 사실인 것이다.It is true that Koreans' excessive sodium intake is mainly due to cabbage kimchi.
이에 대한 해결책으로 젓갈과 같은 저장성이 보장되어야 하는 음식에 저염 처리를 하게되면 몸에 좋은 유익균인 유산균 뿐만 아니라 다른 미생물이 같이 자라서 이상 발효 현상, 즉 부패가 빨리 진행되며, 염도가 낮으므로 공기에 닿지 않게 특수한 저장방법을 택해야 하는 등의 여러 문제가 발생한다. As a solution to this, if low-salt treatment is applied to food that needs to be stored, such as salted fish, not only lactic acid bacteria, which are beneficial bacteria good for the body, but also other microorganisms grow together, causing abnormal fermentation, that is, spoilage, and the low salinity prevents it from coming into contact with air. There are several problems, such as having to choose a special storage method.
이상 발효과정에서 단백질을 함유한 식품에서 생성되는 바이오제닉아민(Biogenic Amine:일반적으로 동물, 식물 및 미생물에서 아미노산의 효소적 탈탄산 반응에 의해 형성되는 저분자량의 함질소 유독 화합물(amines)을 의미하며 특히 decarboxylase 생산성 박테리아에 의해 생성됨)이라는 물질이 생성되는데(정상적인 발효과정에서도 생성되나 본 물질을 어류의 부패 척도로 이용하고 있는 바 이상발효시 과다 생성되는 것으로 파악됨), 문제는 바이오제닉아민이 몸속에서 부작용을 일으킬 수 있다는 점인바, 1960년대 유럽에서 발효음식인 치즈를 먹은 후 편두통과 고혈압이 나타나면서 문제가 불거졌는데, 즉 치즈 발효과정에서 생성된 바이오제닉아민이 급격한 혈관수축을 일으키기 때문인 것으로 밝혀졌다.Biogenic amines produced from protein-containing foods during abnormal fermentation process: low molecular weight nitrogen-containing toxic compounds (amines) formed by enzymatic decarboxylation of amino acids in animals, plants, and microorganisms in general In particular, it is produced by decarboxylase-producing bacteria) (it is produced during normal fermentation, but this material is used as a measure of spoilage of fish, so it is understood that it is excessively produced during abnormal fermentation), but the problem is that biogenic amine is The point is that it can cause side effects in the body. In the 1960s, migraines and high blood pressure appeared in Europe after eating cheese, a fermented food, and a problem arose. turned out
따라서, 젓갈제품에 있어서, 저염 처리를 하되, 이에 대해 이상 발효 현상 즉 부패를 막아 저장성을 높이고, 바이오제닉아민의 발생을 저감함에 대해 연구가 진행중에 있다. Therefore, in salted seafood products, a low-salt treatment is conducted, but research is ongoing on improving storage properties by preventing abnormal fermentation, that is, spoilage, and reducing the generation of biogenic amines.
이러한 기존 선행기술에는 한국등록특허 제10-1908361호(발명의 명칭 : 와사비와 갓을 이용한 젓갈의 제조방법)는 낮은 염도로 젓갈을 제조함에도 그 저장성을 좋게 하는 것은 물론, 영양학적 가치 역시 높인다는 목적을 달성하기 위해 (a) 해산물을 손질 및 세척하는 단계와, (b) 상기 세척된 해산물을 염장하는 단계와, (c) 갓, 와사비 및 겨자를 혼합하여 소스를 준비하는 단계와, (d) 상기 염장된 해산물에 상기 소스를 혼합하고, 5~15℃의 저온 숙성실에서 5~10일 동안 저온 숙성하는 단계를 포함하되, 상기 (b) 단계의 염장하는 단계는, 상기 세척된 해산물에 소금을 1:0.05~0.15 중량비로 첨가하여 0~20℃의 저온 숙성실에서 1~60시간 동안 염장하ㅁ며, 상기 (c) 단계는, 갓, 와사비 및 겨자를 1:0.1~1:0.1~1 중량비로 혼합하고, 상기 (d) 단계는, 상기 염장된 해산물과 상기 소스를 1:0.5~1 중량비로 혼합하고, 상기 (a) 단계에서, 상기 해산물은 낙지로서, 낙지의 머리를 잘라 내장을 제거하여 세척한 후, 밀가루와 소금으로 재세척하며, 상기 (c) 단계는, 갓 추출액, 갓 건조 분말, 번행초 추출액, 번행초 건조 분말, 김치 유산균 중 1종 이상을 더 혼합하는 것을 특징으로 하고 있는바, 저염 젓갈이면서도 그 저장성을 높이는 특징을 가지고 있으나, 와사비도 별도의 특별한 처리를 하지 않는 이상 미생물이 완전히 제거되지 않는 것으로서, 저염젓갈의 저장기간이 극적으로 늘어나는 효과는 없는 것으로 나타나고 있는 실정이다.In this existing prior art, Korean Patent Registration No. 10-1908361 (title of invention: method for producing salted fish using wasabi and mustard) claims that it not only improves the storage properties of salted fish with low salinity but also enhances its nutritional value. To achieve the object, (a) trimming and washing seafood, (b) salting the washed seafood, (c) preparing a sauce by mixing mustard, wasabi and mustard; (d) ) mixing the sauce with the salted seafood and aging at a low temperature for 5 to 10 days in a low temperature aging room at 5 to 15 ° C., wherein the salting step of step (b) includes salting the washed seafood was added in a weight ratio of 1:0.05 to 0.15 and salted for 1 to 60 hours in a low-temperature aging room at 0 to 20 ° C. Mixing in a weight ratio, the step (d) mixes the salted seafood and the sauce in a weight ratio of 1:0.5 to 1, and in the step (a), the seafood is an octopus, and the head of the octopus is cut and the intestines are After removing and washing, it is washed again with flour and salt, and the step (c) is characterized by further mixing at least one of gat extract, fresh dried powder, ginseng extract, dried ginseng choi powder, and kimchi lactic acid bacteria. Although it is a low-salt salted salt, it has the characteristics of increasing its storage properties, but the microorganisms are not completely removed from wasabi unless a special treatment is performed.
본 발명인 유기산과 항산화 가공처리한 와사비를 포함하는 젓갈의 제조방법은 다음과 같은 목적을 가진다.The method for producing salted fish containing wasabi processed with organic acid and antioxidant processing according to the present invention has the following object.
(1) 본 발명의 목적은 와사비 가공처리과정에서 유기산과 항산화제를 첨가하여 저염젓갈의 저장과정에서 발생하는 이상 발효현상을 억제하여 저장기간을 획기적으로 늘이는 것을 목적으로 한다.(1) An object of the present invention is to dramatically extend the storage period by suppressing abnormal fermentation that occurs during the storage of low-salt salted salted fish by adding organic acids and antioxidants in the wasabi processing process.
(2) 본 발명의 또다른 목적은 유기산과 항산화제 외에 살균과정을 더 포함하여 이상 발효현상의 원인인 미생물과 그 미생물에 포함된 효소작용에 의해 발생하는 바이오제닉아민의 생성을 억제한다.(2) Another object of the present invention is to further include a sterilization process in addition to organic acids and antioxidants to suppress the production of biogenic amines caused by microorganisms that are the cause of abnormal fermentation and enzymatic actions contained in the microorganisms.
(3) 본 발명의 또다른 목적은 와사비를 추가하여 젓갈 특유의 비린내와 잡냄새를 제거하고 감칠맛이 우수한 새로운 풍미의 저염젓갈을 제공함에 있다. (3) Another object of the present invention is to provide a new flavor of low-salt salted salted salted fish with excellent umami and removing the fishy smell and odor peculiar to salted fish by adding wasabi.
본 발명인 유기산과 항산화 가공처리한 와사비를 포함하는 젓갈의 제조방법은 젓갈재료인 해산물일반적인 젓갈 제조방법에 따라 침지액에 침지한 후 저염처리한 저염젓갈을 준비하는 재료 준비단계;The present invention is a method for producing salted fish containing organic acid and antioxidant-treated wasabi, comprising: a material preparation step of preparing low-salt salted salted fish after immersing it in an immersion solution according to a general method for producing salted fish, which is a salted fish material;
상기 재료 준비단계의 저염젓갈에 가공처리된 와사비 분말을 저염젓갈 100g에 대해 2~ 6g 비율로 혼합하는 가공처리된 와사비 분말 혼합 단계; 및 A processed wasabi powder mixing step of mixing the processed wasabi powder in the low-salt salted salted fish of the material preparation step in a ratio of 2 to 6g with respect to 100g of the low-salt salted salt; and
저온으로 숙성하는 숙성 단계;를 포함한다.Aging step of aging at a low temperature; includes.
상기 가공처리된 와사비 분말은 와사비 분말, 유기산인 구연산, 항산화제로 작용하는 아스코르브산, 토코페롤 중에서 선택된 하나의 것 또는 아스코르브산과 토코페롤의 혼합물이 혼합되어 이뤄지되, 혼합비율은 중량대비 100:0.55~0.77:0.55~0.77 로 구성되는 것을 특징으로 한다.The processed wasabi powder is made by mixing wasabi powder, organic acid citric acid, ascorbic acid acting as an antioxidant, and tocopherol, or a mixture of ascorbic acid and tocopherol, the mixing ratio is 100: 0.55 to 0.77 by weight: It is characterized in that it is composed of 0.55 to 0.77.
상기 가공처리된 와사비 분말을 이루는 구성성분 중 항산화제로 작용하는 아스코르브산과 토코페롤의 혼합물은 그 혼합비율이 중량대비 1:2 인 것을 특징으로 한다.The mixture of ascorbic acid and tocopherol acting as an antioxidant among the components constituting the processed wasabi powder is characterized in that the mixing ratio is 1:2 by weight.
상기 가공처리된 와사비 분말은 80~90℃에서 14분~16분간 가열하여 살균처리한 것을 사용함이 바람직하다.The processed wasabi powder is preferably sterilized by heating at 80 to 90° C. for 14 to 16 minutes.
저염처리 한 젓갈은 젓갈 재료인 해산물에서 분리한 살 100 중량부에 양념으로 사용되는 식염을 중량기준으로 2~5 중량부를 사용함이 바람직하다.It is preferable to use 2 to 5 parts by weight of salt used as seasoning in 100 parts by weight of the meat separated from seafood, which is a salted salt treatment, based on the weight.
상기 숙성 단계는 3~4℃의 온도에서 25~40일 동안 숙성함이 바람직하다.The aging step is preferably aged for 25 to 40 days at a temperature of 3 to 4 ℃.
본 발명은 다음과 같은 효과가 있다.The present invention has the following effects.
(1) 본 발명은 와사비 가공처리과정에서 유기산과 항산화제를 첨가하여 저염젓갈의 저장과정에서 발생하는 이상 발효현상을 억제하여 저장기간을 획기적으로 증가시킨다.(1) The present invention dramatically increases the storage period by suppressing abnormal fermentation that occurs during the storage of low-salt salted fish by adding organic acids and antioxidants in the wasabi processing process.
(2) 본 발명은 유기산과 항산화제 외에 살균과정을 더 포함하여 이상 발효현상의 원인인 미생물과 그 미생물에 포함된 효소작용에 의해 발생하는 바이오제닉아민의 생성을 억제한다.(2) The present invention further includes a sterilization process in addition to organic acids and antioxidants to suppress the production of biogenic amines caused by microorganisms that are the cause of abnormal fermentation and enzyme actions contained in the microorganisms.
(3) 본 발명은 와사비를 추가하여 젓갈 특유의 비린내와 잡냄새를 제거하고 감칠맛이 우수한 새로운 풍미의 저염젓갈을 제공한다. (3) The present invention provides a new flavor of low-salt salted salted fish with excellent umami by removing the fishy smell and odor peculiar to salted fish by adding wasabi.
도 1은 본 발명인 유기산과 항산화 가공처리한 와사비를 포함하는 젓갈의 제조방법을 간략하게 시계열적인 단계로 나타낸 도면이다.1 is a view showing the simple time-series steps of the method for producing salted fish containing wasabi processed with organic acid and antioxidant processing according to the present invention.
먼저, 본 발명의 구체적인 설명에 들어가기에 앞서, 본 발명에 관련된 공지 기술 또는 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명은 생략한다.First, before entering into the detailed description of the present invention, if it is determined that the detailed description of the known technology or configuration related to the present invention may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted.
또한, 후술되는 용어들은 본 발명에서의 기능을 고려하여 정의된 용어들로서 이는 사용자, 운용자의 의도 또는 관례 등에 따라 달라 질 수 있으므로, 그 정의는 본 발명에 따른 "유기산과 항산화 가공처리한 와사비를 포함하는 젓갈의 제조방법"을 설명하는 본 명세서 전반에 걸친 내용을 토대로 내려져야 한다.In addition, the terms to be described below are terms defined in consideration of the functions in the present invention, which may vary depending on the intention or custom of the user or operator, so the definition includes "organic acid and antioxidant processing wasabi" according to the present invention It should be made based on the content throughout this specification that describes the method of manufacturing salted fish.
본 명세서에서 사용되는 전문용어는 단지 특정 실시예를 언급하기 위한 것이며, 본 발명을 한정하는 것을 의도하지는 않는다. 여기서 사용되는 단수 형태들은 문구들이 이와 명백히 반대의 의미를 나타내지 않는 한 복수 형태들도 포함한다.The terminology used herein is for the purpose of referring to specific embodiments only, and is not intended to limit the present invention. As used herein, the singular forms also include the plural forms unless the phrases clearly indicate the opposite.
본 명세서에서 사용되는 "포함하는"의 의미는 특정 특성, 영역, 정수, 단계, 동작, 요소 및/또는 성분을 구체화하며, 다른 특정 특성, 영역, 정수, 단계, 동작, 요소, 성분 및/또는 군의 존재나 부가를 제외시키는 것은 아니다.The meaning of "comprising," as used herein, specifies a particular characteristic, region, integer, step, operation, element and/or component, and other specific characteristic, region, integer, step, operation, element, component and/or It does not exclude the presence or addition of groups.
본 명세서에서 사용되는 기술용어 및 과학용어를 포함하는 모든 용어들은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 일반적으로 이해하는 의미와 동일한 의미를 가진다. 사전에 정의된 용어들은 관련기술문헌과 현재 개시된 내용에 부합하는 의미를 가지는 것으로 추가 해석되고, 정의되지 않는 한 이상적이거나 매우 공식적인 의미로 해석되지 않는다.All terms including technical terms and scientific terms used in this specification have the same meaning as commonly understood by a person of ordinary skill in the art to which the present invention belongs. Terms defined in the dictionary are additionally interpreted as having a meaning consistent with the related art literature and the presently disclosed content, and unless defined, are not interpreted in an ideal or very formal meaning.
도 1은 본 발명인 유기산과 항산화 가공처리한 와사비를 포함하는 젓갈의 제조방법을 간략하게 시계열적인 단계로 나타낸 도면이다.1 is a view showing the simple time-series steps of the method for producing salted fish containing wasabi processed with organic acid and antioxidant processing according to the present invention.
도 1을 참조하면 본 발명인 유기산과 항산화 가공처리한 와사비를 포함하는 젓갈의 제조방법은 젓갈재료인 해산물일반적인 젓갈 제조방법에 따라 침지액에 침지한 후 저염처리한 저염젓갈을 준비하는 재료 준비단계;Referring to FIG. 1 , the method for producing salted fish containing organic acid and wasabi processed with antioxidants according to the present invention comprises: immersing in an immersion solution according to a general method for producing salted fish, which is a salted fish, and then preparing a low-salt salted salted fish;
상기 재료 준비단계의 저염젓갈에 가공처리된 와사비 분말을 저염젓갈 100g에 대해 2~ 6g 비율로 혼합하는 가공처리된 와사비 분말 혼합 단계; 및 A processed wasabi powder mixing step of mixing the processed wasabi powder in the low-salt salted salted fish of the material preparation step in a ratio of 2 to 6g with respect to 100g of the low-salt salted salt; and
저온으로 숙성하는 숙성 단계;를 포함한다.Aging step of aging at a low temperature; includes.
상기 가공처리된 와사비 분말은 와사비 분말, 유기산인 구연산, 항산화제로 작용하는 아스코르브산, 토코페롤 중에서 선택된 하나의 것 또는 아스코르브산과 토코페롤의 혼합물이 혼합되어 이뤄지되, 혼합비율은 중량대비 100:0.55~0.77:0.55~0.77 로 구성되는 것을 특징으로 한다.The processed wasabi powder is made by mixing wasabi powder, organic acid citric acid, ascorbic acid acting as an antioxidant, and tocopherol, or a mixture of ascorbic acid and tocopherol, the mixing ratio is 100: 0.55 to 0.77 by weight: It is characterized in that it is composed of 0.55 to 0.77.
상기 유기산인 구연산은 와사비 분말 자체와 젓갈 자체의 이상발효를 억제하여 저장성을 향상시키기 위해 추가하는 것이다.The organic acid, citric acid, is added to improve storage properties by suppressing abnormal fermentation of wasabi powder itself and salted fish itself.
와사비 분말과 구연산의 혼합비율에서 유기산은 중량대비 100:0.55를 하한치로 하는데, 와사비분말 100 중량대비 0.55 미만으로 혼합한 것을 사용한 젓갈을 25℃에서 30일간 저장하였을 경우 이상발효 현상이 발생하여, 저장성이 떨어졌고, 와사비 분말 100 중량대비 0.77 을 초과하여 사용한 젓갈은 저장성이 매우 좋았으나, 와사비 고유의 맛에 의해 젓갈 고유의 풍미를 가리는 결과가 나타난 바, 상기 혼합비율은 와사비 분말 100 중량대비 0.55~0.77 범위의 혼합비율은 최적의 혼합비율로 나타나고 있으며, 그 범위에서 유기산 비율이 높아지면 미생물에 의한 발효 현상이 지연되어 저장성이 좋아지고, 유기산 비율이 낮아지면 미생물에 의한 발효 현상이 늘어나 저장성은 상대적으로 떨어지나, 젓갈 고유의 풍미는 더 나은 것으로 나타났다. In the mixing ratio of wasabi powder and citric acid, the lower limit of organic acid is 100:0.55 by weight. was dropped, and the salted salt used in excess of 0.77 relative to 100 weight of wasabi powder had very good storability, but the unique flavor of wasabi powder masked the unique flavor. The mixing ratio was 0.55 to 100 weight of wasabi powder. The mixing ratio in the range of 0.77 appears to be the optimal mixing ratio, and when the organic acid ratio increases in that range, the fermentation by microorganisms is delayed and the storability is improved. However, it was found that the unique flavor of salted fish was better.
상기 가공처리된 와사비 분말을 이루는 구성성분 중 항산화제로 작용하는 아스코르브산과 토코페롤의 혼합물은 그 혼합비율이 중량대비 1:2 인 것을 특징으로 한다.The mixture of ascorbic acid and tocopherol acting as an antioxidant among the components constituting the processed wasabi powder is characterized in that the mixing ratio is 1:2 by weight.
항산화제로 사용된 아스코르브산(비타민 C)과 토코페롤 중에서 선택된 것 또는 아스코르브산과 토코페롤을 중량대비 1:2로 혼합한 것을 와사비분말 100 중량대비 0.55~0.77로 사용하는 것도 상기 유기산을 혼합하여 사용하는 것과 같은 맥락으로 이해할 수 있는바, 젓갈은 저온으로 저장하더라도 공기중에 노출되어 산화적 스트레스를 받기 때문에 이를 억제하여 저장성을 높이기 위해 첨가되는 것이다.Using ascorbic acid (vitamin C) and tocopherol used as antioxidants or a mixture of ascorbic acid and tocopherol in a weight ratio of 1:2 to 0.55 to 0.77 based on 100 weight of wasabi powder is the same as using the organic acid by mixing As can be understood from the context, salted fish is added to improve storability by suppressing oxidative stress due to exposure to air even when stored at a low temperature.
아스코르브산(비타민 C)은 식물에서 발견되는 단당류의 산화-환원 촉매로서, 인간의 체내에서 합성되지 않으므로 섭취를 통해 얻어야 하는데, 아스코르브산은 과산화 수소 등에 작용하는 직접적인 항산화 작용 외에도 프로콜라겐을 콜라겐으로 전환하는 산화 작용을 하기도 하며, 또한, 산화-환원 효소인 아스코르베이트 퍼옥시데이스(ascorbate peroxidase)의 기질이기 때문에 식물의 스트레스 저항성에 매우 중요한 역할을 하는바, 와사비 분말 자체의 변질을 막는 역할을 하여 결국 와사비에 의한 젓갈의 저장성을 증진하게 되는 것이다.Ascorbic acid (vitamin C) is an oxidation-reduction catalyst for monosaccharides found in plants. Ascorbic acid is not synthesized in the human body and must be obtained through ingestion. It also oxidizes and plays a very important role in the stress resistance of plants because it is a substrate for the oxidation-reduction enzyme ascorbate peroxidase. The storage of salted fish with wasabi will be improved.
토코페롤(비타민 E)은 알파-토코페롤를 사용해야 하는바, 지방 라디칼과 반응하여 세포막의 산화를 방지하는 역할등을 한다.Tocopherol (vitamin E) must use alpha-tocopherol, and acts to prevent oxidation of cell membranes by reacting with fatty radicals.
상기 아스코르브산과 토코페롤은 모두 항산화 역할을 하여 저장성을 높이는 외에 젓갈에 영양성을 부여하는 역할도 겸한다.Both ascorbic acid and tocopherol act as antioxidants to enhance storage properties and also serve to provide nutrients to salted fish.
상기 가공처리된 와사비 분말은 80~90℃에서 14분~16분간 가열하여 살균처리한 것을 사용함이 바람직하다. The processed wasabi powder is preferably sterilized by heating at 80 to 90° C. for 14 to 16 minutes.
일반적으로 7 이하의 식염을 사용한 것을 저염 젓갈로 보는데 비해, 본 발명에서의 저염처리 한 젓갈은 젓갈 재료인 해산물에서 분리한 살 100 중량부에 양념으로 사용되는 식염을 중량기준으로 2~5 중량부를 사용함이 바람직한데, 이는 본원발명에서의 유기산과 항산화제를 가미한 와사비 분말의 혼합에 의해 식염을 일반적인 경우보다 적게 사용하더라도 이상발효 현상이 발생하지 않기 때문이다. In general, salted fish using 7 or less salt is considered low-salt salted fish, but in the present invention, salted salt used as a seasoning is added to 100 parts by weight of the salt used as a seasoning in 100 parts by weight of the fish separated from seafood, which is the material for salted fish. It is preferable to use, because the abnormal fermentation does not occur even if the salt is used less than the general case by mixing the wasabi powder with the addition of the organic acid and the antioxidant in the present invention.
상기 숙성 단계는 3~4℃의 온도에서 25~40일 동안 숙성함이 바람직한바, 상기 숙성온도가 너무 낮으면 젓갈이 충분히 발효, 숙성되지 못하고, 고온이 되면 부패의 우려가 있으며, 숙성기간이 너무 짧으면 충분한 발효가 이루어지지 못하고, 너무 길면 생산성이 저하되며 저장기간 역시 짧아지기 때문이다.In the aging step, it is desirable to mature for 25 to 40 days at a temperature of 3 to 4 ° C. If the aging temperature is too low, the salted fish is not sufficiently fermented and aged. If it is too short, sufficient fermentation does not occur, and if it is too long, productivity is lowered and the storage period is also shortened.
물론 상기 25~40일의 숙성기간이 일반적인 젓갈의 숙성기간(10일정도)에 비해 비교적 장기간이나, 이는 본원 발명의 유기산과 항산화제를 첨가하여 미생물이 극소화되어 발효가 더디게 진행되기 때문에 설정된 기간이다. Of course, the aging period of 25 to 40 days is relatively long compared to the aging period of general salted fish (about 10 days), but this is a set period because the fermentation is slow because the microorganisms are minimized by adding the organic acids and antioxidants of the present invention. .
(1) 시료의 준비(1) Preparation of samples
하기의 실시예는 모두 저염처리 한 명란 젓갈을 사용한 것으로서, 명란 100 중량부에 식염 4 중량부를 사용한 것을 적용하도록 하되, 모든 실시예의 시료는 10g을 사용하였고, 주된 관점은 이화학적 특성이나 영양학적 특성이 아닌 미생물학적 특성 분석을 주목적으로 하되 부수적으로 관능평가(20세 이상 35세 미만 남여 50명을 대상으로 하되 갓지은 쌀밥과 함께 취식하도록 하여 기호도 확인)도 진행하였다.All of the examples below used salted cod roe with low salt treatment, and 4 parts by weight of salt was applied to 100 parts by weight of cod roe. The samples of all examples used 10 g, and the main point of view is physicochemical and nutritional properties. Microbiological characteristics analysis was not the main purpose, but an incidental sensory evaluation (50 males and females between 20 and 35 years of age were targeted, but their preference was confirmed by eating them with freshly cooked rice).
(2) 각 시료의 특성(2) Characteristics of each sample
A : 저염젓갈 10gA : Low-salt salted fish 10g
B : 구연산 0.55 중량부 첨가된 와사비분말이 혼합된 저염젓갈 10gB: 10g of low-salt salted fish mixed with wasabi powder added with 0.55 parts by weight of citric acid
C : 구연산 0.79 중량부 첨가된 와사비분말이 혼합된 저염젓갈 10gC: 10g of low-salt salted fish mixed with wasabi powder added with 0.79 parts by weight of citric acid
D : 구연산 0.6 중량부 아스코르브산 0.6 중량부 첨가된 와사비분말이 혼합된 저염젓갈 10gD: 10g of low-salt salted fish mixed with wasabi powder added to 0.6 parts by weight of citric acid and 0.6 parts by weight of ascorbic acid
E : 아스코르브산 0.6 중량부 첨가된 와사비분말이 혼합된 저염젓갈 10gE: 10g of low-salt salted fish mixed with ascorbic acid 0.6 parts by weight of wasabi powder
(3) 실험의 진행(미생물학 분석)(3) Experimental progress (microbiological analysis)
상기 각 시료를 25℃에서 35일간 저장하면서 7일 간격으로 시료를 채취하여 미생물 특성 분석을 하였는바, 시료 0.1g을 채취하여 멸균된 펩톤 워터 90mL와 혼합하여 1분동안 스토마커를 이용하여 균질화한 후 각각의 시험용액 1mL와 10배 단계 희석액 1mL를 이용하여 무균적으로 분주하고, 일반세균과 혐기성균은 plate count agar, 효모와 곰팡이는 potato dextrose agar를 잘 혼합하여 응고시켜 배양한 후 총 미생물수를 log CFU/g으로 표시하였다.Each sample was stored at 25° C. for 35 days, and samples were collected at 7-day intervals and analyzed for microbial characteristics. 0.1 g of the sample was collected, mixed with 90 mL of sterilized peptone water, and homogenized using a Stomarker for 1 minute. Then, aseptically aliquot using 1 mL of each test solution and 1 mL of a 10-fold dilution, and mix well plate count agar for general bacteria and anaerobes, and potato dextrose agar for yeast and mold to coagulate and incubate the total number of microorganisms. was expressed as log CFU/g.
표1에 의하면 유기산 또는 항산화제 처리가 안된 와사비분말과 혼합된 저염젓갈은 4주에 이르러 완전히 부패된 것으로 확인되었고, 저장성 향상은 주로 구연산에 의한 것으로서 아스코르브산도 산폐를 막아 저장성 향상을 가져오기는 하나 단독으로 사용시 효과가 떨어짐을 확인하였다.According to Table 1, it was confirmed that the low-salt salted fish mixed with wasabi powder without organic acid or antioxidant treatment was completely spoiled after 4 weeks, and the storage improvement was mainly due to citric acid. It was confirmed that the effect decreased when used alone.
이러한 검출 미생물수는 바이오제닉아민의 검출농도와 대체적으로 선형적으로 비례하는 것으로 알려져 있는 바, 시료 A가 가장 많이 검출되고, 그 다음으로 시료 E가 많이 검출될 것이고, 시료 B,C,D의 경우는 5주가 지난 후에도 바이오제닉아민은 거의 검출되지 않았을 것이다.The number of detected microorganisms is known to be generally linearly proportional to the detection concentration of biogenic amine, so sample A will be detected the most, then sample E will be detected a lot, and samples B, C, D In this case, almost no biogenic amine was detected even after 5 weeks.
5점 측정법으로 짠맛(1:매우강함, 2:강함, 3:보통, 4:미미함, 5:아주없음), 쓴맛(1:매우강함, 2:강함, 3:보통, 4:미미함, 5:아주없음), 맛, 선호도(1:매우 나쁨, 2:나쁨, 3:보통, 4:좋음, 5:매우 좋음)으로 관능검사를 실시함.Five-point scale: salty (1: very strong, 2: strong, 3: moderate, 4: insignificant, 5: not very), bitter (1: very strong, 2: strong, 3: moderate, 4: slight, 5: Very poor), taste, and preference (1: very bad, 2: bad, 3: average, 4: good, 5: very good) was performed.
상기 표 2는 전반적으로 저염 젓갈로서 비교적 짠맛을 덜 느꼈는데, 특히 유기산과 항산화제 처리한 와사비분말이 추가된 저염 젓갈은 기존의 저염 젓갈보다도 더 짜지 않게 느껴지는 것으로 밝혀졌고, 쓴 맛이나 맛에 대해서는 서로 유의미한 차이를 발견하지 못하였는데, 결국 짠맛이 전체 기호도를 결정한 것으로 사료되는바, 이는 추가된 와사비 분말이 전체 기호도에 영향을 끼친것으로 분석된다.In Table 2 above, as a general low-salt salted salted fish, relatively less salty taste was felt. In particular, it was found that the low-salt salted salted salted salted salted fish with wasabi powder treated with organic acid and antioxidants felt less salty than the conventional low-salt salted salted salted fish. No significant difference was found, and in the end, it is thought that the salty taste determined the overall preference, which is analyzed to be that the added wasabi powder affected the overall preference.
본 발명은 다음과 같은 효과가 있다.The present invention has the following effects.
(1) 본 발명은 와사비 가공처리과정에서 유기산과 항산화제를 첨가하여 저염젓갈의 저장과정에서 발생하는 이상 발효현상을 억제하여 저장기간을 획기적으로 증가시킨다.(1) The present invention dramatically increases the storage period by suppressing abnormal fermentation that occurs during the storage of low-salt salted fish by adding organic acids and antioxidants in the wasabi processing process.
(2) 본 발명은 유기산과 항산화제 외에 살균과정을 더 포함하여 이상 발효현상의 원인인 미생물과 그 미생물에 포함된 효소작용에 의해 발생하는 바이오제닉아민의 생성을 억제한다.(2) The present invention further includes a sterilization process in addition to organic acids and antioxidants to suppress the production of biogenic amines caused by microorganisms that are the cause of abnormal fermentation and enzyme actions contained in the microorganisms.
(3) 본 발명은 와사비를 추가하여 젓갈 특유의 비린내와 잡냄새를 제거하고 감칠맛이 우수한 새로운 풍미의 저염젓갈을 제공한다. (3) The present invention provides a new flavor of low-salt salted salted fish with excellent umami by removing the fishy smell and odor peculiar to salted fish by adding wasabi.
Claims (5)
상기 재료 준비단계의 저염젓갈에 80~90℃에서 14분~16분간 가열하여 살균처리하여 가공처리된 와사비 분말을 저염젓갈 100g에 대해 2~ 6g 비율로 혼합하는 가공처리된 와사비 분말 혼합 단계; 및
상기 가공처리된 와사비 분말 혼합 단계를 거친 결과물을 3~4℃의 온도에서 25~40일 동안 숙성하는 숙성 단계;를 포함하되,
상기 재료 준비단계에서 저염처리한 저염젓갈은 해산물에서 분리한 살 100 중량부에 양념으로 사용되는 식염을 중량기준으로 2~5 중량부를 사용한 것을 적용하며,
상기 가공처리된 와사비 분말은 와사비 분말, 유기산인 구연산, 항산화제로 작용하는 아스코르브산 또는 아스코르브산과 토코페롤의 혼합물이 혼합되어 이뤄지되, 혼합비율은 중량대비 100:0.55~0.77:0.55~0.77 로 구성되되,
상기 가공처리된 와사비 분말을 이루는 구성성분 중 항산화제로 작용하는 아스코르브산과 토코페롤의 혼합물을 사용하는 경우 그 혼합물은 그 혼합비율이 중량대비 1:2 인 것을 특징으로 하는 유기산과 항산화 가공처리한 와사비를 포함하는 젓갈의 제조방법.A material preparation step of preparing low-salt-treated low-salt salted seafood after immersing seafood, which is a salted salted fish, in an immersion solution according to a general salted salt manufacturing method;
Processed wasabi powder mixing step of mixing the processed wasabi powder by heating the low-salt salted salted fish at 80~90℃ for 14 minutes to 16 minutes to 100g of the low-salt salted salted fish in the material preparation step at a ratio of 2~6g; and
Aging step of aging the resultant of the processed wasabi powder mixing step at a temperature of 3 to 4 ° C for 25 to 40 days;
The low-salt salt treated in the material preparation step is applied to 100 parts by weight of the meat separated from the seafood using 2 to 5 parts by weight of the salt used as a seasoning,
The processed wasabi powder is made by mixing wasabi powder, citric acid, an organic acid, ascorbic acid, which acts as an antioxidant, or a mixture of ascorbic acid and tocopherol, in a mixing ratio of 100: 0.55 to 0.77: 0.55 to 0.77 by weight,
When using a mixture of ascorbic acid and tocopherol acting as antioxidants among the components constituting the processed wasabi powder, the mixture contains organic acid and antioxidant processed wasabi, characterized in that the mixing ratio is 1:2 by weight A method of making salted fish.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020210059609A KR102342363B1 (en) | 2021-05-07 | 2021-05-07 | Method For Producing Salted Fish Containing Wasabi Treated With Organic Acid And Antioxidant |
| PCT/KR2021/018997 WO2022234918A1 (en) | 2021-05-07 | 2021-12-14 | Method for preparing jeotgal comprising organic acid and eutrema japonicum, which is processed with antioxidants |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020210059609A KR102342363B1 (en) | 2021-05-07 | 2021-05-07 | Method For Producing Salted Fish Containing Wasabi Treated With Organic Acid And Antioxidant |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR102342363B1 true KR102342363B1 (en) | 2021-12-22 |
Family
ID=79164036
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020210059609A KR102342363B1 (en) | 2021-05-07 | 2021-05-07 | Method For Producing Salted Fish Containing Wasabi Treated With Organic Acid And Antioxidant |
Country Status (2)
| Country | Link |
|---|---|
| KR (1) | KR102342363B1 (en) |
| WO (1) | WO2022234918A1 (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61187744A (en) * | 1985-02-15 | 1986-08-21 | Seiwa Kasei Kk | Salted and dried salmon roe |
| JP2003310205A (en) * | 2002-04-30 | 2003-11-05 | Shigeo Toi | Japanese horseradish-containing seasoning, japanese horseradish-combined soused cuttlefish and method for producing the same |
| KR20030089625A (en) * | 2002-05-16 | 2003-11-22 | 정찬홍 | High-quality bamboo-salt-fermented pollack roe products and method for preparing the same |
| JP2007312757A (en) * | 2006-05-25 | 2007-12-06 | Takayuki Arai | Dried horseradish grain, and method for producing the same |
| KR20180023663A (en) * | 2016-08-26 | 2018-03-07 | 농업회사법인(주)승화푸드 | Method for preparing Salted Seafood and the Salted Seafood by the method |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100046972A (en) * | 2008-10-28 | 2010-05-07 | 한국식품연구원 | Method for sterilization of food |
| KR101692024B1 (en) * | 2014-07-18 | 2017-01-23 | 박재규 | A method of preparing and storing saltless or low-salt Kimchi |
-
2021
- 2021-05-07 KR KR1020210059609A patent/KR102342363B1/en active IP Right Grant
- 2021-12-14 WO PCT/KR2021/018997 patent/WO2022234918A1/en active Application Filing
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61187744A (en) * | 1985-02-15 | 1986-08-21 | Seiwa Kasei Kk | Salted and dried salmon roe |
| JP2003310205A (en) * | 2002-04-30 | 2003-11-05 | Shigeo Toi | Japanese horseradish-containing seasoning, japanese horseradish-combined soused cuttlefish and method for producing the same |
| KR20030089625A (en) * | 2002-05-16 | 2003-11-22 | 정찬홍 | High-quality bamboo-salt-fermented pollack roe products and method for preparing the same |
| JP2007312757A (en) * | 2006-05-25 | 2007-12-06 | Takayuki Arai | Dried horseradish grain, and method for producing the same |
| KR20180023663A (en) * | 2016-08-26 | 2018-03-07 | 농업회사법인(주)승화푸드 | Method for preparing Salted Seafood and the Salted Seafood by the method |
| KR101908361B1 (en) | 2016-08-26 | 2018-10-17 | 농업회사법인(주)승화푸드 | Method for preparing Salted Seafood |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2022234918A1 (en) | 2022-11-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101906304B1 (en) | Functional kimchi and manufacturing method thereof | |
| KR100746591B1 (en) | A natural antioxide functional pear-grape vinegar and manufacturing method therof | |
| KR101310774B1 (en) | A method for preparation of histamine-reduced fish sauce having a shortened ferment period | |
| CN110495586B (en) | Shredded pawpaw pickle and preparation process thereof | |
| KR20100123304A (en) | Method for producing salted pollack's roe-internal organ using deep ocean water and the product by the method | |
| KR101155143B1 (en) | Composition for low salting food and low salting method using the same | |
| KR102005322B1 (en) | Marinated sea cucumber and method for preparing the same | |
| KR102342363B1 (en) | Method For Producing Salted Fish Containing Wasabi Treated With Organic Acid And Antioxidant | |
| KR101098624B1 (en) | Method for preparing soup prepared with fermented soybeans comprising old-fermented kimchi | |
| KR102255983B1 (en) | Method for preparing long-term fermented kimchi by using lactobacillus sakei sc1 and long-term fermented kimchi prepared thereby | |
| KR101068238B1 (en) | Method for making black soybean curd added ginseng and grapefruit seed extract | |
| CN110522001B (en) | Pickling oil for pickles and preparation method thereof | |
| KR101499908B1 (en) | Composition comprising herbs extract for tenderizer of meat and manufacturing method of the same | |
| US20050202122A1 (en) | Food material including much gamma-aminobutyric acid and method of manufacturing the same | |
| KR101233665B1 (en) | Salted Seafood Composition for Preparing Kimchi | |
| KR100387434B1 (en) | Preparation method of lactic acid bacteria ferment meat with dietry fiber from ferment process of kimchi | |
| KR101184747B1 (en) | Natural sauce for noodle hash | |
| KR102440036B1 (en) | Kimchi for chinese and manufacturing method thereof | |
| KR102539279B1 (en) | composition for cold noodle soup containging stevia | |
| CN113812599B (en) | Healthy and delicious food seasoning packet and preparation method thereof | |
| KR102633913B1 (en) | Manufacturing method of dry-fermented meat product | |
| KR102567052B1 (en) | Method for preparing fermented drink comprising rice-nuruk | |
| KR102548113B1 (en) | Method for producing probiotics functional fermented sausage | |
| JP4288357B2 (en) | Method for producing γ-aminobutyric acid, method for producing food or food material, food or food material | |
| KR101965230B1 (en) | Method for kiwifruits jangajji |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |